In a large bowl, mix the lemon and orange juice with the garlic, seasoning, cumin, salt and pepper. Thaw the shellfish, cover them with the juice and marinate for at least one hour.
In a saucepan over medium heat, add the olive oil and sauté the onion, peppers and tomato for approx. 5 minutes, add the coconut milk and grated coconut, cook over low heat for approx. 15 minutes until reduced. Add the seafood with the juice and turn up the heat to cook everything together, about 10 minutes or until the shrimp turns pink. Serve hot and sprinkle cilantro on top (optional).
Great options to pair with: White rice, tostones (fried green plantains) or French bread.